Velvety Red Lentil Dahl Food

DAL RECIPE (INDIAN RED LENTIL CURRY)

Steps:

• Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
• In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
• Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
• Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

EASY RED LENTIL DAHL

Steps:

• Rinse the lentils carefully under running water.
• Place all of the dahl ingredients including the lentils in a large saucepan.
• Bring the pot to a boil on a medium-high heat, then turn it down to a simmer. Stir occasionally to prevent anything sticking on the bottom. Taste and season as you go.
• Cook for 15-20 minutes, until the lentils are soft and the dhal has thickened. Taste and season again before serving. Add more water if you want a thinner dhal.
• Meanwhile if you're adding the shallots as an optional topping, fry them in a frying pan with the butter, ghee or oil. Cook on a medium low heat stirring occasionally, until golden brown, around 10 minutes.
• Serve the dahl. Optionally top with the golden shallots, thin sliced jalapeno and fresh cilantro/coriander.

VELVETY RED LENTIL DAHL

Steps:

• Heat the coconut oil in a soup pot over medium heat. Add the cumin and mustard seeds and sauté until they begin to pop, then quickly add the onion, ginger, turmeric, ground cumin, and a pinch of salt and sauté for about 3 minutes. Add the tomatoes and 1/4 teaspoon of salt and sauté for 2 minutes more. Pour in 1/2 cup of the broth to deglaze the pan and cook until the liquid is reduced by half.
• Add the red lentils and stir well, then add the remaining 7 1/2 cups broth and the cinnamon stick. Bring to a boil over high heat, then lower the heat, cover, and simmer for about 30 minutes, until tender.
• Add another 1/4 teaspoon of salt and simmer, for another 5 minutes. Remove the cinnamon stick and stir in the lime juice and agave nectar.
• In a blender, puree the soup in batches until very smooth, adding additional broth or water if you'd like a thinner soup.
• Return the soup to the pot and gently reheat. Serve garnished with the chopped cilantro and a dollop of Tomato Mint Chutney.
• If you're in the mood for a heartier meal, skip the blender and just eat the dahl atop brown basmati rice, topped with a dollop of chutney. Or, blend half of the dahl until smooth, then add the unblended dahl to your velvety mixture.
• Store in an airtight container in the refrigerator for 5 days or in the freezer for 2 months.
• (per serving)
• Calories: 365
• Total Fat: 7g (4.1g saturated, 0.6g monounsaturated)
• Carbohydrates: 58g
• Protein: 20g
• Fiber: 14g
• Sodium: 300mg
• We know what fresh spices can do for the flavor of a dish, but as it turns out, they can also have a powerful impact on cancer. Integrative oncologist Donald Abrams especially likes turmeric, and so do many of his colleagues. At the American Society of Clinical Oncology's annual meeting in 2006, an entire morning was devoted to the cancer-fighting benefits of turmeric, specifically in regard to antitumor properties with colon cancer and possibly pancreatic cancer. Turmeric may also help with other chronic diseases. "Turmeric is a good spice," says Abrams. "We think it's one of the reasons that there's so little Alzheimer's disease in India and also less cancer than we'd expect in a nation of that size." A spice with a mind-body connection? Works for me.

RED LENTIL DAHL

Steps:

• Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
• Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
• Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
• Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.

RED LENTIL DHAL

Steps:

• Place lentils in a pan with the salt, cover with the water and bring to the boil.
• Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
• In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
• When the seeds sizzle, remove the chilli and set to one side for your garnish.
• Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
• Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
• Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.

CURRIED RED LENTIL DAHL

Steps:

• Heat the oil in a large pan.
• Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
• Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
• Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
• Cook until the lentils are tender, about 25 - 30 minutes.
• Stir in the coriander and serve.
• Suggested accompaniments, steamed rice, naan bread, poppadoms.